Creamy arborio rice simmers low and slow until it turns lush and tender, perfumed with warm Ceylon cinnamon and fragrant cardamom in every spoonful. Sweet, juicy white peaches fold into the pudding while it's still warm, then get piled on top for a fresh, fruity finish that plays beautifully against the spiced base. A touch of vanilla rounds everything out, giving the pudding that cozy, comforting quality that makes rice pudding a classic in the first place. Serve it warm straight from the pot, or chill it for a make-ahead treat that firms up into something almost custard-like. Either way, this is a genuinely satisfying dessert to have on hand for a vegan spread, and it looks just as good in a bowl as it tastes.
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Combine the arborio rice, water, and 1 cup of the milk in a medium heavy-bottomed saucepan over medium heat. Stir frequently until the liquid is mostly absorbed and the rice begins to look creamy, about 8–10 minutes.
Add the remaining 2 cups of milk, the sugar, Ceylon cinnamon, cardamom, and salt. Reduce the heat to medium-low and cook, stirring every 1–2 minutes, until the mixture is thick enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 25–30 minutes. The rice should be tender throughout with no chalky center.
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